King Ranch Chicken Casserole II recipe
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Ingredients
- 2 bone-in chicken breast halves, with skin 2 (10.75 ounce) cans fat free condensed cream of mushroom soup 1 (10 ounce) can diced tomatoes with green chile peppers, drained 1 (14.5 ounce) package low-fat baked tortilla chips 3 cups shredded Cheddar cheese 1 (6 ounce) can black olives 2 cups shredded lettuce 1 large tomato, chopped 1 cup reduced fat sour cream ¼ cup chopped fresh chives
Nutrition Info
- 559.7 caloriescarbohydrate: 54.8 gcholesterol: 87.6 mgfat: 26.5 gfiber: 5.7 gprotein: 28.6 gsaturatedFat: 12.9 gservingSize: -sodium: 1545.2 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions King Ranch Chicken Casserole II
Directions
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Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a pot of boiling water. Cook until meat shreds easily with a fork, about 20 to 25 minutes. Remove from water, and cool slightly. Remove meat and skin from bones, and shred.
In a medium bowl, combine the cream of mushroom soup and canned tomatoes and mix together.
Lightly coat a 9x13 inch baking dish with cooking spray. In dish begin layering: 1/3 of the chicken, 1/3 of the soup mixture, then crumble tortilla chips on top. Repeat layers twice, ending with tortilla chips and a sprinkle of cheese on top. Bake in the preheated oven for 30 to 45 minutes, until bubbly. Remove from oven and let cool for 5 minutes.
Top casserole with lettuce, chopped tomato, olives, a couple of dollops of sour cream and a sprinkling of chives. Serve.